Sweet Potato Casserole with Pecan Streusel

This sweet potato casserole strikes the perfect balance between creamy, butter-rich sweet potatoes and a crispy, cinnamon-spiced pecan topping that’ll make your taste buds dance.

The magic happens when that brown sugar-pecan streusel gets all golden and caramelized, creating an irresistible candy-like crunch that contrasts beautifully with the silky-smooth sweet potato base. Trust me, this isn’t your average side dish – it’s the kind that has people scraping the dish clean.

Ingredients

For the Sweet Potato Mixture:

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
• ¼ cup (½ stick) unsalted butter, melted
• ¾ teaspoon salt
• ½ cup packed light brown sugar
• ⅛ teaspoon ground nutmeg
• 2 large eggs, lightly beaten

For the Streusel Topping:

• ¼ cup (½ stick) unsalted butter
• 1 cup packed light brown sugar
• ⅓ cup flour
• 1 teaspoon ground cinnamon
• 1 cup pecans, coarsely chopped

Steps

1. Position rack in the middle of the oven and preheat to 350°F (175°C). This temperature ensures even cooking without burning the streusel.
2. Fill a large pot with water (no salt needed) and bring to a rolling boil. Add sweet potato chunks and cook for 20-25 minutes until very tender – a fork should slide in with zero resistance.
   • Test multiple pieces to ensure even doneness
   • Overcooking is better than undercooking here
3. For the topping: Melt ¼ cup butter in microwave in 30-second intervals or in a pan over low heat. Mix in brown sugar, flour, and cinnamon until it resembles wet sand.
   • If mixture is too dry, add 1 teaspoon melted butter
   • If too wet, add 1 tablespoon flour
4. Mash drained sweet potatoes thoroughly – any lumps now will remain in the final dish. Add melted butter, salt, sugar, and nutmeg, mixing until smooth.
   • Temperature test: potatoes should be warm but not hot before adding eggs
   • Mix in beaten eggs quickly to prevent scrambling
5. Transfer to a 2-quart baking dish, spreading evenly. Top with pecan streusel, covering completely.
6. Bake uncovered for 40 minutes until streusel is golden brown and crispy.
   • Internal temperature should reach 165°F (74°C)
   • Let rest 10-15 minutes before serving

Smart Swaps

• Replace ½ cup brown sugar with ⅓ cup maple syrup in filling
• Use chopped walnuts instead of pecans for a budget-friendly option
• Substitute coconut oil for butter to make it dairy-free

Make It Diabetes-Friendly

• Use ½ cup Swerve Brown Sugar Replacement (reduces carbs by 75%)
• Split sweet potatoes 50/50 with cauliflower puree
• Add 1 teaspoon cinnamon to filling to help regulate blood sugar
• Reduce portion size to ½ cup (15g net carbs)

Pro Tips

• Boil sweet potatoes with skin on, then peel – maintains more nutrients
• For extra crunch, toast pecans at 350°F (175°C) for 8-10 minutes before chopping
• Make ahead: Assemble up to 2 days before, add streusel just before baking